The proud, 163-year-old bread-baking company from San Francisco operates a busy cafe-style restaurant in Stockton that specializes in an impressive, ever-changing array of salads.

And hearty soups. And breakfast dishes. And grilled cheese sandwiches like no others. And popular baguette burgers. And sandwiches categorized as classic and artisan.

The Stonecreek Village restaurant is unique in other ways. Patrons in line are entertained by glass-enclosed bakers, tossing, molding, blending, mixing and folding flour linked to original "mother" dough from 1849.

It also features outdoor seating shaded in summer under giant umbrellas and warmed in winter by a stone fireplace.

The menu begins with a listing of eight salads, each a meal unto itself ($6.99-$8.49). The spring and chicken Caesar salads are popular standards.

We opt for the spring salad because it offers so much at the lowest price.

Much of what's on the menu spins off the salad selections with soup-salad ($8.79) and sandwich-salad combos ($7.79).

There's a lot more to consider.

At least one San Joaquin County Superior Court judge swears by the cafe's four baguette burgers ($7.99-$8.99). You'll find blue cheese, caramelized onions and arugula on one and roasted crimini mushrooms and melted Swiss cheese on another.

All of the soups - clam chowder, rustic tomato, butternut squash - are rich and creamy and all three are personal favorites.

There are surprises all over the menu.

We find the grilled brie-with-apples-and-fig jam sandwich ($7.99) mouth watering and irresistible. The breakfast egg scrambles ($6.59) have flavorful combinations such as turkey and broccoli or sausage and tomato.

Boudin SF, with floor-to-ceiling windows facing north, is bright and airy. It is not upscale dining - you pay first, pick up a number and find a table - but the use of dark wood and modern lighting help create a warm, inviting atmosphere. So does the friendly and experienced staff.

Boudin SF, San Francisco's oldest continuously operating business, opened its Stockton outlet in 2008. Much was made of the "mother" dough's arrival from San Francisco at the time.

And, while salads may dominate the menu, sourdough bread remains a signature item. It is offered in a variety shapes and sizes, many of them seasonal: Christmas trees in December, heart shapes at Valentine's Day and bunnies for Easter.

Bread items are made the same way as in 1849 - unbleached flour, water, salt and starter dough.

For economy-minded diners, there's also a rewards program through a no-cost Boudin frequent-buyer card. Eating out adds points to the card, and we enjoy getting a free loaf of bread every week or so.

In the almost five years since Boudin SF arrived at Stonecreek, it has grown in popularity. A waiting line is not uncommon.